Food expert names dangerous slow cooker habit that could give you food poisoning
Food expert names dangerous slow cooker habit that could give you food poisoning
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Slow cookers are a godsend in many kitchens - they're handy, economical and time-saving, making them a favourite in numerous homes. They typically allow for one-step prep; chucking all the ingredients into the slow cooker saves time and minimises mess. Plus, you can cook a wide range of foods in a slow cooker, from soups, stews and sides, to main courses, meats, and desserts.
However, like any cooking utensil, it's crucial to take steps to ensure your food is bacteria-free. And there's one common blunder that could lead to severe food poisoning. It's a big no-no to put frozen meats, veggies or ready meals in a slow cooker, as they may take too long to fully defrost and start cooking.
This could leave the food at an unsafe temperature for a prolonged period, allowing bacteria to multiply and potentially cause sickness, warns Meredith Carothers, a public affairs specialist at the US Department of Agriculture. Instead, it's best to first defrost frozen ingredients in the fridge, in cold water or in the microwave.
The only exception is if you're using a shop-bought slow-cooked meal that instructs you to put the ingredients in the slow cooker while they're still frozen. The risk of reheating cooked foods in a slow cooker is that it may take too long to reach a safe temperature, according to Meredith, a food safety specialist. Speaking to AARP, she explained: "When it's cooking, there's that time-temperature relationship that cooks it within a certain amount of time versus reheating it," adding: "It's just an extra safety measure to make sure that you're reheating something quickly and efficiently versus putting it into a slow cooker.".
